Apr 30, 2012
Breakfast Veggie Frittata
I never skip breakfast. Ever. I know lots of people who can't stomach the idea of eating something so early in the morning but as for me, it seems like I always wake up starving.
Most mornings I'm craving something sweet and chocolatey, like a big chunk of chocolate mousse cake...healthy, right? But for the mornings that I crave something a bit more savory and salty, this veggie frittata is perfect. Its so easy and quick to make, and tastes good warm or cold, your choice.
I'm a big fan of individual portions, so when I found these mini pie pans I was beyond excited. I have endless ideas of what to bake in them and this frittata was one of them. I only have 5 of them so I put the rest of the frittata that was left in a springform pan to bake. If you are making them in mini pans as well, I let mine bake for 20-25 minutes and they were done just right.
Our house smelled glorious when we were making this frittata. The green pepper, mushrooms, shredded zucchini, onions and garlic being sauteed together sent such a fresh aroma into the air. It was perfect. And you can only imagine how delicious it all tastes with the melted cheddar and fluffy eggs.
If you're a cheese lover like me, sprinkle some extra cheddar on top of the frittata before baking it.
On a side note:
We went to one of my favorite flea markets yesterday and I found these two beautiful dishes.
They will make a lovely addition to my ever growing prop closet.
I also got a handful of vintage linens as well! Can't wait to use them.